Taco Soup makes a warm and satisfying meal that cooks of all skill levels can make with ease. Serve a big bowl for lunch or dinner topped with a variety of your favorite taco toppings, any day of the week.
Taco Soup Recipe
This soup is like eating tacos in a bowl. When I’m in a hurry, I usually put out a bag of tortilla chips for my hungry boys to eat on the side. In a perfect world, a skillet of warm green chile cornbread or honey cornbread would be the perfect addition to the menu. Serve a steamy bowl topped off with an assortment of your favorite festive toppings such as pico de gallo or a bowl of fresh guacamole to seal the deal. Soups like this leave plenty of room to adjust the level of heat to your personal taste, plus, it’s family friendly.
How to Make the Best Quick and Easy Taco Soup Recipe
- Ingredients you’ll need to make homemade Taco Soup: Ground beef, onion, red bell pepper, poblano pepper, olive oil, salt and black pepper, garlic, beef stock or chicken stock, chili seasoned tomatoes, canned pinto beans, canned or frozen Southwestern or Mexican corn, tomato sauce, lime juice, Mexican oregano and taco seasoning.
- Kitchen gadgets you’ll need: A large soup pot, sharp knife and chopping board, measuring cups and spoons, a large stirring spoon or ladle.
- You can use your favorite brand of taco seasoning in this recipe. If you’d like to make your own reference my Homemade Taco Seasoning recipe.
- You can easily adjust the thickness of taco soup by using more or less, beef stock. If you’d like it to be thicker, add tomato paste one tablespoon at a time until your desired consistency is reached.
- Taco seasoning blends can vary in sodium content and the amount of spice from brand to brand. Adjust the salt and pepper in the soup according to the brand you use.
- If you’re looking for a time saver, this soup also freezes extremely well. Cool and freeze in desired portions for up to 3 months.
- For game day snacking or a day when the family may be eating at different times due to sports or academic schedules, prepare this soup on the stovetop, then pour it into a slow cooker to keep it warm.
- The tomatoes used in this soup recipe are seasoned with chopped green chilies and chili seasonings. If you are unable to find it in your grocery store, you can adapt using two 15 ounce cans of fire roasted tomatoes and one 4 ounce can of diced green chilies instead.
- You can use the same amount of ground chicken, ground turkey or chorizo sausage in this recipe.
- Store leftover Taco Soup chilled in the refrigerator for up to 3 days. Reheat in a saucepan on the stovetop over medium heat or in single servings in the microwave.
- Serve Taco Soup with a variety of toppings like shredded cheese, sour cream, black olives, pickled jalapenos and tortilla chips.
More Easy Soup Recipes to Make
- Fully Loaded Smashed Potato Soup is comfort food in a bowl.
- French Onion Soup topped with a large toasted slice of bread and gooey cheese.
- Lentil Soup is rich and hearty and the flavorful broth is made for dipping crusty bread.
- Lasagna Soup is quick and easy for Italian night at home.
- Butternut Squash Soup is topped with a dollop of sour cream and roasted seasoned seeds.
- You may also like to try my creamy Tex-Mex Chicken Taco Soup using rotisserie chicken.
- Homestyle Hamburger Soup is a low cost soup that will feed the whole family.
- Instant Pot Vegetable Soup from Buns in My Oven.
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Helpful Kitchen Items:
- 1 large sweet onion diced
- 1 medium red bell pepper diced
- 1 medium poblano pepper diced
- 1 Tbsp olive oil
- salt and black pepper to taste
- 4 clove garlic minced
- 2 lbs lean ground beef
- 4 Tbsp taco seasoning adjust to your taste
- 1 tsp Mexican oregano
- 2 15 oz cans fire roasted chili-style tomatoes See Cook's note
- 2 15 oz cans pinto beans
- 1 15 oz can black beans rinsed
- 1 12 oz frozen Southwestern corn (OR one can of Mexican corn, drained)
- 3 cup low sodium beef stock
- 1 10 oz can tomato sauce
- 2 Tbsp lime juice
- 3 Tbsp chopped fresh cilantro
- Assorted toppings: shredded cheese cilantro, sour cream, sliced black olives, pickled jalapenos, tortilla chips
- In a dutch oven or heavy bottomed pot, over medium-high heat, saute diced onion, red bell pepper and poblano pepper in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the vegetables are soft and beginning to brown then add the minced garlic. Cook for 1 minute.
- Add the ground beef and cook until no pink remains. Drain any excess fat from the pot.
- Add taco seasoning, oregano, tomatoes, pintos, black beans, corn, broth, tomato sauce and lime juice. Taste and adjust salt and pepper to your taste. Mix well. Reserve cilantro to add at the end of cooking.
- Simmer covered for 40-45 minutes. Stirring occasionally. Mix in cilantro just before serving.
- Serve topped with shredded Monterey-Jack or sharp cheddar cheese, sour cream, sliced black olives, pickled jalapenos, chopped cilantro and tortilla chips.
- If you prefer a thinner soup, add more beef stock. Likewise, for a thicker soup, add less or thicken using one tablespoon of tomato paste at a time.
- The tomatoes are seasoned with chopped green chilies and chili seasonings. If you are unable to find them, you can use two 15 ounce cans of fire roasted tomatoes and one 4 ounce can of diced green chiles. instead.